Now that the brief 8 weeks of Wisconsin summer are upon us, I thought it would be a good time to start rolling out some of my favorite summer dishes.
Basically a South American calzone. Look at those little guys burst. Papa Calzone would be proud.
I love this recipe. It’s light (assuming you don’t eat all the empanadas at once). It goes great with Tequila. And they are cheap and easy to make. Shoutout to Goya for all their delicious foods, with the spotlight on their pastry dough. They are something you should have in your freezer always.
The pastries can easily thaw in seconds and you can stuff them with anything. One night it can be meat and cheese. The next some fruit for a nice dessert. These here were stuffed with beef and avocado, and the rest of the regular fixings. It makes for something unworldly on the palette when you roast avocado and meat. Avocado is like nature’s butter, thus proof that god wanted us to be fat.
God bless you, baby calzone
Anyway, this recipe includes a nice but surprisingly spicy sauce that screams for those sultry summer adventures. Enjoy irresponsibly with a bottle of tequila.
Ingredients
Empanada:
1 poblano
1/2 red onion
1 jalapeno
1/2 lime
2 garlic cloves
1 package of taco seasoning
1 lb Beef tips / 1 lb ground beef / or some steak strips
2 avocado or premade guacamole (Preferably avocado if you can find them ripe)
Taco cheese blend
Goya discos
Sauce:
8 oz cream cheese
11 oz can of chipotle peppers
1 lime
1/2 tsp garlic powder
Directions:
Chop up all your veggies (onion, poblano, jalapeno, garlic, and avocado) and mix in a bowl and squeeze lime over
Heat a skillet over medium with some salt and olive oil
Preheat the oven to 375 degrees
Start cooking the meat (whichever you decided on)
Mix in the taco seasoning once meat is cooked
Thaw goya shells. Ten seconds in the microwave usually does the trick. If not, try at intervals of 10 after. Just be careful cause they can start to cook easily in the microwave
Stuff the meat, veggies and the taco blend cheese into the shells. Use a little flour if they are sticky and hard to move.
Roll the shells over to form a nice pastry and use a fork to seal them shut
Bake for about 10-15 minutes
For the sauce:
Combine cream cheese and chipotle peppers into a blender or food processor. Squeeze lime over and mix it up. Let it sit in the fridge and serve cold, or heat in the microwave.
Notes Obviously the steak is gonna taste the best. But ground beef and beef tips work well. You could also try some shredded pork or even chicken. See that’s what I love about the pastry shells. Not only are they cheap, but they offer limitless combinations. You could even stuff them with potatoes and cheese. They’re truly economically delicious.
